BiteSaavy
BiteSaavy recipe

Mediterranean Lentil and Roasted Pepper Salad

A fresh, protein-packed lentil salad with sweet roasted peppers and a zesty lemon dressing, perfect for a light and satisfying lunch.

Lunch 15 min prep 25 min cook Serves 4 Lunch Vegetarian Gluten-Free
Mediterranean Lentil and Roasted Pepper Salad

Ingredients

  • Green lentils
    200 g 7 oz rinsed
  • Red bell peppers
    2 medium 2 medium roasted, peeled, and sliced
  • Cherry tomatoes
    150 g 5 oz halved
  • Cucumber
    1 medium 1 medium deseeded and diced
  • Red onion
    1 small 1 small finely chopped
  • Feta cheese
    100 g 3.5 oz crumbled
  • Fresh parsley
    15 g 0.5 oz chopped
  • Olive oil
    3 tbsp 3 tbsp extra virgin
  • Lemon juice
    2 tbsp 2 tbsp freshly squeezed
  • Garlic
    1 clove 1 clove minced
  • Salt
    to taste to taste
  • Black pepper
    to taste to taste

Method

  • 1
    Rinse lentils and cook in boiling water for 20-25 minutes until tender. Drain and set aside.
  • 2
    Roast red peppers under grill or in oven until skin blisters. Peel, deseed and slice.
  • 3
    In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  • 4
    Combine lentils, roasted peppers, cherry tomatoes, cucumber, red onion, and parsley in a large bowl.
  • 5
    Pour dressing over salad and toss gently to combine.
  • 6
    Top with crumbled feta cheese before serving.

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